摘要
纳米抗菌包装是一种新型的包装技术,在食品保鲜领域具有广阔的应用前景。本实验通过检测鲜切马铃薯丝货架期内感官品质、失重率、多酚氧化酶活性、呼吸强度、抗坏血酸含量、丙二醛、菌落总数等指标,验证普通包装与两种纳米包装的保鲜效果差异。结果表明,两种纳米包装均能较好地抑制呼吸强度,降低失重率,有效抑制多酚氧化酶的活性,减少贮藏期内VC的损失,并延长货架期。其中,1号纳米包装袋保鲜效果显著优于2号纳米包装。
Nanocomposites is a new packaging technology,which will be widely used in food preservation field.The effect of two types of nanocomposites on sensory acceptability,weight loss, PPO activity, respiration,the content of ascorbic acid,MDA content,and the total counts of bacteria were evaluated.The results showed that two types of nanocomposites could effectively inhibit respiration, decrease weight loss, inhibit PPO activity, decrease the loss of ascorbic acid,and extend the shelf life.During this study,the effect of type 1 nanocomposites was significantly better than the other nanocomposites on fresh-keeping.
出处
《食品工业科技》
CAS
CSCD
北大核心
2009年第11期247-250,共4页
Science and Technology of Food Industry
基金
国家十一五科技支撑计划(2006BAK02A28)
关键词
纳米包装
保藏
品质
nanocomposites
preservation
quality
